A warming dish with an exotic twist.
In a large non-stick frying pan, sauté the sweet potato and onion for 5 minutes, turning half way through.
Sprinkle over the Metamucil and stir to coat.
Add the eggplant and sauté for 2 minutes, turn and sauté for another 2 minutes or until just golden.
Pour over the Korma sauce (‘Korma’ is an Indian sauce based on a mixture of spices, including ground coriander, cumin and yoghurt).
In the empty jar, swirl approximately ½ cup (125ml) of water to release the remaining sauce and gradually add to the pan.
Simmer for 12 to 15 minutes, allowing time for the yummy flavours to develop or until the vegetables are nice and tender.
Serve over rice, sprinkled with fresh coriander and a drizzle of freshly squeezed lemon juice or a sprinkle of Metamucil LEMON LIME Smooth. NB: If you want the sauce to go further add a little more liquid, veggie stock works beautifully as a substitute for water.
Recipe created by Kim McCosker with Metamucil.
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